An Italian kitchen, a careful wine list, and a hundred seats by the water. Open seven days.
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Ennios sits opposite the Red Funnel terminal, in a brick warehouse built into the old town walls. Our head chef runs a daily-changing kitchen: pasta rolled the same morning, lamb that has been in the oven since opening, and an Italian wine list that takes a minute to get through.
On the last weekend of every month, Robbie brings a fantastic mix of Motown and jazz to the ristorante. Book a table, order slowly, and let him do the rest.
The kitchen changes with the season and the catch. Antipasti to share, hand-rolled pasta, slow-braised meats, and a short list of grilled mains. The wine list is all Italian, and longer than you would expect.
AA Rosette in 2026 for culinary excellence. A 5 Star Silver rating from the AA for the boutique stay above.
Antipasti to share, pasta as a course in its own right, a fish or meat main, a glass of something Italian, and a slow dessert. The menu changes through the year but the rhythm of an Ennios meal doesn’t.
See the menus
